Last weekend, I was craving the smoky, cheesy goodness of chili rellenos from my favorite Mexican spot, but with a chilly evening and no energy to deep-fry, I needed an easier way to get my fix.
I threw together this Chili Relleno Casserole, and it was a game-changer—roasted poblanos, melty cheese, and a fluffy egg base that tasted like the real deal without the fuss.
If you’re after a Mexican-inspired dish that’s pure comfort, let’s get this in the oven!
Why This Chili Relleno Bake Rocks
- All the chili relleno flavor, no frying needed.
- Gooey cheese and smoky poblanos in every bite.
- Fluffy egg base—light yet satisfying.
- Perfect for dinner, brunch, or potlucks.
Chili Relleno Casserole Recipe
For this delicious Mexican casserole, you’ll need the following ingredients:
Ingredients
- 6 large poblano peppers – Brings smoky, mild heat to the dish.
- 2 cups freshly shredded Monterey Jack cheese, divided – Melts into creamy, stretchy goodness.
- 1 cup freshly shredded cheddar cheese, divided – Adds sharp, cheesy depth.
- 5 large eggs – Creates a fluffy, custard-like base.
- 1 & 2/3 cups whole milk – Keeps the egg mixture rich and smooth.
- 4 tablespoons all-purpose flour – Thickens the base for perfect texture.
- 1 1/2 tsp baking powder – Lifts the egg layer for lightness.
- 1/4 tsp onion powder – Sneaks in a hint of savory sweetness.
- 1/4 tsp garlic powder – Adds a subtle savory kick.
- Salt & pepper to taste – Balances the flavors just right.
- Salsa, sour cream, and fresh cilantro, for serving – Tops it with fresh, tangy flair.
Optional Add-Ons
- 1/2 cup diced tomatoes – Layers in juicy, fresh contrast.
- 1/4 cup crumbled cotija cheese – Sprinkles a salty, tangy finish.
- 1 tsp smoked paprika – Boosts the smoky vibe in the egg mix.
Tools You’ll Need
- Baking sheet – Roasts the poblanos to smoky perfection.
- Casserole dish – Bakes it all into cheesy glory.
- Mixing bowl – Blends the egg mixture smoothly.
- Whisk – Ensures the eggs and flour mix evenly.
- Tongs – Handles hot poblanos with ease.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 425°F (220°C) for roasting the peppers—takes about 10 minutes to heat up. Line a baking sheet with foil—makes cleanup a breeze.
Step 2: Roast the Poblanos
Place the 6 large poblano peppers on the baking sheet—roast for 20-25 minutes, turning halfway, ‘til the skins are blistered and charred. Pop ‘em in a bowl, cover with plastic wrap for 10 minutes to steam—makes peeling easier.
Step 3: Peel and Prep Peppers
Peel the charred skin off the poblanos using your hands or a paper towel—remove stems and seeds, then slice into wide strips. Pat dry with a paper towel—keeps the casserole from getting watery.
Step 4: Lower Oven Temp
Reduce the oven to 350°F (175°C) for baking the casserole—grease a casserole dish with a dab of butter or spray. Ready for layering—let’s build this thing.
Step 5: Mix the Egg Base
In a mixing bowl, whisk the 5 large eggs, 1 & 2/3 cups whole milk, 4 tbsp flour, 1 1/2 tsp baking powder, 1/4 tsp onion powder, 1/4 tsp garlic powder, and a pinch of salt and pepper—blend ‘til smooth, no flour lumps. Should look creamy and smell savory.
Step 6: Layer the Casserole
Lay half the poblano strips in the greased casserole dish—sprinkle 1 cup Monterey Jack and 1/2 cup cheddar cheese over them. Top with the remaining poblanos, then another 1/2 cup Monterey Jack and 1/4 cup cheddar—save the rest for the top.
Step 7: Pour and Top
Pour the egg mixture evenly over the layered poblanos and cheese—let it settle into the gaps. Sprinkle the remaining 1/2 cup Monterey Jack and 1/4 cup cheddar on top—looks like a cheesy, spicy dream ready to bake.
Step 8: Bake and Serve
Bake uncovered for 35-45 minutes ‘til the top is golden and the center is set (no jiggle). Pull it out, let it sit 5-7 minutes, then slice and serve with salsa, sour cream, and fresh cilantro—Mexican comfort at its best!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days—freeze for up to 2 months, though the texture may soften. Serve warm—great for brunch with eggs or dinner with a side salad.
Substitutes and Variations
- Swap poblanos for Anaheim peppers—milder heat.
- Use pepper jack for a spicier cheese kick.
- Try almond milk for a lighter egg base.
- Add a pinch of cumin for extra smokiness.
Nutritional Breakdown
| Nutrient | Per Serving (8 servings total) |
|---|---|
| Calories | 280 kcal |
| Fat | 18g |
| Protein | 14g |
| Total Carbs | 14g |
| Fiber | 2g |
| Net Carbs | 12g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a side of Mexican rice for heartiness.
- Pair with a lime margarita for festive vibes.
- Add a side of avocado slices for creamy balance.
- Enjoy with iced hibiscus tea—refreshing contrast.
Common Mistakes to Avoid
I’ve slipped up on these before, so here’s how to avoid them with some extra detail:
- Not drying the poblanos and ending up with a watery, mushy casserole – If you skip patting the peeled poblanos dry, their moisture seeps into the egg base, creating a soggy dish that never sets properly; I’ve scooped out a soupy mess once—blot them thoroughly with paper towels.
- Skipping the pepper roasting and getting tough, bland strips – If you use raw poblanos instead of roasting and peeling them, they stay chewy and lack the smoky depth that defines chili relleno flavor; I’ve chewed through a lackluster batch—don’t skip the roast.
- Overbaking and drying out the fluffy egg base – Baking past 45 minutes, especially in a hot oven, evaporates the moisture, turning the custard-like base into a dense, rubbery block; I’ve cut into a parched pan—check at 35-40 minutes for a set center.
FAQs
How do I make it less spicy?
Choose younger, smaller poblanos or mix in bell peppers—less heat.
Can I use a metal pan instead of a casserole dish?
Sure, but check 5 minutes early—metal heats faster.
How do I get a puffier egg layer?
Add an extra 1/2 tsp baking powder—gives more lift.
What Others Are Saying About the Recipe
- Tara: “Chili relleno without the fry—so good!”
- Eli: “Cheesy and smoky—brunch hero!”
- Mira: “Easy and spicy—family loved it!”
Wrap-up
There you have it—my Chili Relleno Casserole, the cozy shortcut that brought restaurant vibes to my kitchen without the deep-fryer drama. It’s cheesy, smoky, and simple enough to whip up while the evening’s winding down. Hope it adds some zest to your table—let me know if you give it a try. Now grab those poblanos and get roasting—you’re in for a good one!